Right, so, the cookies I meant to make last week! They were, as expected, really good, although I think if I make them again I might try swapping out some of the butter for even more cream cheese? We’ll see. Either way, still very worth eating. The floor hockey team (those of us who weren’t too hot to eat) thought they were really good.

Ingredients:

• 1/2 cup unsalted butter, room temperature
• 3 ounces cream cheese, room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup mini chocolate chips
• 1 cup Oreo cookie crumbs (a bit less than 1/3 of a package, crushed)

Preheat the oven to 375 degrees and line two sheets with parchment paper.

In a large bowl, beat together the butter and cream cheese until smooth. Add the sugar and vanilla and beat until smooth again.

Add the flour and beat on low speed until incorporated.

Stir in the chocolate chips with a spoon or spatula.

Scoop the dough into small balls.

I later got my lip caught in that scoop…

Roll in the Oreo crumbs.

Place on the lined sheets.

Bake 12-15 minutes, rotating once in the middle, until golden at the edges.

Delicious! They’re not quite as soft as I pictured, which isn’t a bad thing, just…letting you know. They’re firm, but not super crunchy, cookies. I like them.

Oreo Cheesecake Cookies

From Brown Eyed Baker.

• 1/2 cup unsalted butter, room temperature
• 3 ounces cream cheese, room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup mini chocolate chips
• 1 cup Oreo cookie crumbs (a bit less than 1/3 of a package, crushed)

Preheat the oven to 375 degrees and line two sheets with parchment paper.

In a large bowl, beat together the butter and cream cheese until smooth. Add the sugar and vanilla and beat until smooth again. Add the flour and beat on low speed until incorporated. Stir in the chocolate chips with a spoon or spatula.

Scoop the dough into small balls and roll in the Oreo crumbs. Place on the lined sheets and bake 12-15 minutes, rotating once in the middle, until golden at the edges.